📖 Instructions

1. Begin by thoroughly washing and peeling about 1 pound of carrots. I always try to get organic carrots cause, why not, right?
2. Grate the carrots using a box grater or a food processor fitted with a grating attachment. Aim for a medium shred—not too fine, not too coarse. You want those little ribbons of carroty goodness!
3. Juice 2-3 medium oranges until you have about 1/2 cup of fresh orange juice. Pro tip: roll the oranges on the counter before juicing to release more juice! Trust me; it works.
4. In a small bowl, whisk together the fresh orange juice, 2 tablespoons of extra virgin olive oil, 1 tablespoon of honey (or maple syrup for a vegan option), 1 tablespoon of apple cider vinegar (or a squeeze of lemon juice), and a pinch of salt and pepper. Taste and adjust the seasonings as needed. Some folks like a little extra tang; others prefer a touch more sweetness. It’s all about what makes your taste buds sing!
5. In a large mixing bowl, combine the grated carrots and 1/4 cup of chopped fresh parsley or cilantro. These herbs add a lovely burst of freshness and color to the salad.
6. Pour the orange-honey dressing over the carrot mixture and toss gently to combine. Make sure every strand of carrot is lovingly coated in that zesty dressing.
7. Transfer the salad to a serving platter. If you're feeling fancy (and I always am!), arrange the salad artfully. Garnish with a sprinkle of extra chopped parsley or cilantro and a few orange zest curls for an extra touch of elegance. I found this little zesting tool that makes curly q's out of citrus peel, it is my prized possession.
8. Serve immediately or chill for later. This salad is fantastic on its own as a light lunch or a vibrant side dish. It pairs beautifully with grilled chicken, fish, or even a hearty veggie burger.